KR20190070186A - Makgeolli production method using mature turmeric - Google Patents

Abstract

The present invention provides a manufacturing method of makgeolli, raw rice wine, using aged turmeric, by aging turmeric and injecting the same when manufacturing makgeolli. The present invention comprises: a koji step of watering and steaming flours and mixing koji mold to hard-boiled rice uniformly to cultivate the same; a first stage mashing step of injecting yeasts and citric acid into the koji along with purified water to age the same for 2-4 days at 25-30°C; a second stage mashing step of mixing steamed rice, watered and steamed flours, starch sugars and yeasts with purified water to age the same for 4-6 days at 25-30°C; a filtering step of adding purified water to a fermented and aged solution having 12-18% of alcohol filtering jigemi, injecting sweeteners made by natural stevia leaves and manufacturing makgeolli having 6-7% of alcohol; and an aged turmeric injecting step of injecting turmeric aged and pulverized in the filtering step. According to the present invention, the present invention has no bitter tastes of turmeric by injecting aged turmeric as powder into makgeolli, and no flavor unique to turmeric to maintain tastes and flavors unique to makgeolli while obtaining useful efficacy of turmeric. In addition, the present invention uses natural sweeteners of stevia leaves to minimize hangover causing headaches. Other efficacies may be provided.

Description

{Makgeolli production method using mature turmeric}

The present invention relates to a method for manufacturing a makgeolli using a maturing wool, and more particularly, to a method for manufacturing a makgeolli using a maturing wool which is prepared by aging a wool to prepare a makgeolli.

Generally, makgeolli is a type of takju (주 酒). After making a drink, it does not float on the cheongju, but it mixes with the proper quantity of water and mixes it again. This makgeolli steamed glutinous rice, rice, barley and wheat It is fermented by mixing leaven and water. It is characterized by cloudiness and turbidity because it does not float in sake. It has been produced by various methods for a long time. Usually alcohol content is as low as 6 ~ 13% Rich in calories, low in lactic acid bacteria and yeast, and has long been popular with many.

Such conventional rice wine is mixed with yeast, yeast, and water in rice or wheat, and then steamed to make hot pepper. The mixture is then cooled, mixed with yeast, yeast and water, fermented at a suitable temperature for a certain period of time, filtered and mixed with cold water to dilute the dietary fiber In addition, there have been various methods of manufacturing new rice wine by adding additives in addition to the general method of producing rice wine.

As a known method for producing makgeolli, there is developed a technique in which a plum extract is added to a fermentation process in a manufacturing method of makgeolli as disclosed in Korean Patent Publication No. 18537 (published on Nov. 30, 1991) As disclosed in the published patent application No. 74994 (published on July 6, 2012), the technique of mixing fermentation and aging in a powder form in a two stage fermentation stage of the makgeolli As described in the registered patent No. 1296073 (published on Aug. 12, 2013), a technique was developed to mix fruit juice in a makgeolli production method and to mix the juice with a mixture of yeast and purified water As described above, when a certain composition is mixed into a makgeolli as described above, whichever of the whole manufacturing methods is added, The shape and the shape of the sun in the form of liquid or powder is changed by pulverization or the like and the properties of the sun are not changed. Thus, when the makgeolli is produced, depending on the properties of a specific composition, Despite the excellent efficacy of each of the flavors and incense of the makgeolli and the incompatibility of its flavor, the makgeolli which is not popularized because of the antipathy from the consumers of the existing makgeolli There was a lot of manufacturing methods, and there was still a lot of problems such as the general rice wine that has been traditionally traditionally demanded the most popularly, and the development of new rice wine with beneficial effect was limited.

KR 10-1991-0018537 A Nov. 30, 1991. KR 10-2012-0074994A Jul 6, 2012. KR 10-1296073 B1 2013. 8. 12.

In the present invention, the inventor of the present invention has invented a new technology for solving all the problems of the above-mentioned prior art. The present invention aims at minimizing the taste and flavor of the herb, This is a problem to be solved.

In addition, the present invention further solves the problem that the sweetener to be mixed at the time of making the makgeolli is a natural plant which is not a chemical additive, thereby solving the headache caused when the makgeolli is consumed.

Further, although not separately described, another object of the present invention is to provide a method of manufacturing a mugwort using the ripened wool of the present invention, which is described in detail in the following detailed description, claims, drawings and the like Are included in the entire solution of the present invention.

As a concrete means for solving the above-mentioned problems, in the present invention, in the method for producing makgeolli using aged corn, the method of manufacturing the makgeol using the aged corn of the present invention comprises adding 50 to 70 kg of wheat flour to 100 to 150 g Is mixed with 70-100 g of yeast and 20-30 g of citric acid together with 10-15 L of purified water and subjected to a one-stage immersion process in which the fermentation is aged at 25 to 30 ° C. for 2 to 4 days After the above step 1, 150 ~ 200kg of flour, 150 ~ 200kg of starch, 10 ~ 30kg of starch and 3 ~ 6kg of yeast are mixed with 500 ~ 550L of purified water and then aged at 25 ~ 30 ℃ for 4 ~ 6 days After the two stages of immersion process, the fermented aged fermentation broth of 12 to 18% of alcohol filtered with 10 to 15 liters of tobacco is subjected to a two-stage immersion process, and 1,400 to 1,500 L of purified water is added to the fermented fermentation broth, 250 g of rice wine was added to make rice wine 2285 ~ 24 And 90 to 300 g of a fermented juice, which has been subjected to a fermentation process, and which has been aged and pulverized in the fermentation process.

In addition to this, the aged poultry which is put into the aging poultry inputting process is extracted from the poultry, and the soil is removed, and the peeled poultry is sliced to a thickness of 0.5 to 2 mm by removing the poultry, The sliced slices are steamed at 150 to 200 ° C for 1 hour and gradually cooled for 1 to 2 hours to be matured in a short time, And then pulverized into fine particles of 100 to 300 mesh after cooling and aging after heating in the steaming step.

The sweetener in the above-mentioned step of forming may be pulverized with powder of natural stevia leaf containing stevioside, which is a sweet substance, so as to be harmless and higher in sugar than conventional artificial sweeteners.

According to the concrete means for solving the above-mentioned problems, the method of manufacturing the makgeolli using the maturing wool of the present invention is characterized in that the molten wool is not directly added to the rice wine as an extract or powder but is aged and powdered, Even if you put the ugum, you will not get the bitter taste of ugum, and you will not get the unique scent of ugum, so you can enjoy the original taste and flavor of makgeolli, and you can gain the beneficial effect of ugum, so you can enjoy the diversity and diversification of makgeolli, It can be doubled, and its competitiveness with conventional rice wine is greatly improved, thereby maximizing the penetration rate.

In addition, as a sweetener to be added to makgeolli, it is possible to minimize the hangover such as a headache caused by a chemical sweetener using a stevia extract in a natural plant, which is not a chemical additive such as saccharine and liquid fructose, .

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
FIG. 2 is a flow chart showing a manufacturing process of a fermented wool prepared in the method of the present invention.

The present invention provides a rice wine rice cake with rice gruel in the general rice wine as a sake wine, which is a kind of Takju, and then sifted without mixing with the proper amount of water, The present invention provides a method of manufacturing a makgeolli using maturing wool, which is produced by aging the wool without adding the wool as it is to remove the unique bitter taste and the unique fragrance of the wool to restore the original taste and flavor of the makgeolli. It is to be understood that the present invention is not limited thereto and that the terms used herein are for the purpose of describing the embodiments in detail and are not intended to limit the scope of the present invention. It should not be construed as limited.

As shown in FIG. 1, in order to complete makgeolli through the immigration process-1 soaking process-2 soaking process-forming process, the molten wool is added in the molding process to produce a bitter taste and unique Even if the incense is neutralized and removed by aging and put into the makgeolli, the original taste and flavor of the koi does not appear in the makgeolli, and even if it comes out, it can be minimized to minimize the harmfulness of the unique taste and incense of the makgeolli, It is manufactured so that consumers can drink without any irritation even if it contains Ulgum.

As shown in FIG. 2, the fermented rice gruel is prepared through the steps of preparing the rice gruel, cutting the slice, boiling the rice, and pulverizing the rice gruel. The rice gruel is aged while being heated at a high temperature, A new manufacturing step for slicing the peeled peel in the slicing step so that the steaming can be accomplished in a short time is added, It is disadvantageous that the time required for the steaming is significantly increased when the steaming beef is used as it is, and the steaming steaming is not smoothly performed to the inside of the steaming beef, so that the fermentation of the beef can be smoothly performed .

In addition, the pulverization step is not performed in the 1-stage or 2-stage immersion process when the molten Ulgum is aged by the mashing step, but is not added to the fermentation and aging of the makgeolli, , It is possible to mix the koi with the rice wine even if the raw koji are put into the pulverization step and the koji can not be evenly mixed with the makgeolli It is manufactured so that it is possible to evenly mix the molasses which has been aged by the grinding step at all times into the makgeolli as a whole.

Hereinafter, the method for producing makgeolli and the process for preparing aged corn using the aged corn according to the present invention will be described in more detail with reference to the following examples.

≪ Preparation of makgeolli using aging wool '

1. Entry (ipguk) process

In general, entry is the cultivation of glycosylated enzyme-producing fungi on the cereals, which are called koji. Entries for Yakju and Takju are asp. niger mut. kawachii, and the like, which plays an important role in saccharification of starch during the fermentation of Yakju and Takju, prevention of pollution of yeast and flavor of starch.

In the present invention, 58 kg of wheat flour is fed with 1 L of purified water at a temperature of 15 ° C for 1 hour in an admission process, and then 125 g of the preparation is uniformly mixed and cultured.

2. Mashing process

In the entry step, the yeast and yeast are mixed with 80 g of yeast and 25 g of citric acid, and 11.2 L of purified water is added to aged at 28 ° C for 3 days.

3. Mashing process

After the above step 1, 20 kg of starch (starch sugar: starch sugar) and 4 kg of yeast were added to 160 kg of wheat flour which was grown at 15 ° C for 1 hour by supplying 140 kg of rice grown with domestic rice and 1 L of purified water. And allowed to mature for 5 days at 28 ° C.

The yeast is a product of a fungus having an alcohol-producing enzyme, which is propagated in grains. The yeast fungus has yellow ginseng, black ginseng, and red ginseng according to its color. It is mainly Hwang Kuk-gyun which is used for makgeolli or yakju.

4. Formulation Process

After the 1-step soaking process and the 2-stage soaking process, the soaked rice was sieved from the circumference, and 950 L of the fermentation aged liquid of alcohol 15% and 12 L of the soaked rice were sieved. Then, 1407 L of purified water was hydrolyzed to make 6% At this time, 246g of sweetener is added together with the water of purified water to produce 2345L of makgeolli.

5. Aging process

In the present invention, 350 g of aged poultry having been heated and aged while being heated at high temperature in the papermaking step is added and mixed to complete the makgeolli which has unique flavor and distinctive flavor without the unique taste and flavor of makgeolli. This is to complete the process of making makgeolli using the ripening wool.

The rice gruel used in the method of manufacturing the makgeolli is generally ginger and plant dried with root roots. It is cultivated in the southern part of Korea and cultivated in South-East Asia including South China, India, and Okinawa, They are also called 黄 鬱, 乙 金, 乞 金, 玉 金, 王 金, and 黄 黄. They also have a peculiar odor and irritation, It is yellowish, it is spicy, it is spicy, and it is cool. It helps cool the circulation and helps circulation, alleviates menstrual cramps, menstrual irregularities, flank pain and also has the effect of treating blood, nosebleeds and pus And pharmacological actions have been reported to reduce bile secretion, excretion promotion, and the formation of nodules in the coronary artery. In addition, as in the present invention, Has been confirmed that the stretches.

In the above-described method for producing makgeolli using maturation wool, the natural stevia leaf containing stevioside, which is a sweetener, which is not an artificial sweetener such as sugar or saccharin, is pulverized into powders So that the sugar can be made higher than the artificial sweetener in the prior art.

<Manufacturing process of aged chrysanthemum chrysanthemum chrysanthemum chrysanthemum chrysanthemum>

1. Preparations

First, remove the soil from the ground, remove the skin, and then wash it to prepare the peeled groundwater.

2. Slice cutting step

The peeled peel is cut sliced to a thickness of 0.5 to 2 mm by the peeling preparation step.

3. Steam stage

The slices cut thinly by the slicing step are steam-heated at 150 to 200 ° C and gradually cooled for 1 to 3 hours while aging in a short time.

4. Grinding stage

After heating in the steaming step, the cooled and ripened wool is ground into fine particles of 100 to 300 mesh.

As described above, in the present invention, makgeolli is prepared by using corn kernels. The corn kernels are sliced into thin slices, heated at high temperature and cooled, and then aged in a short time, pulverized into powder, It is possible to feel the original taste of makgeolli because of the bitter taste and unique fragrance of Ulgum due to ripening and to neutralize and remove as much as possible and to add it to makgeolli so as to prolong the deterioration of makgeolli And the like.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It should be understood that the scope of the claims is not limited to the examples but covers the scope of the claims and the scope of equivalents thereof.

Claims (3)

100 ~ 150g of wheat flour is mixed with 100 ~ 150g of wheat flour at the end of preparation.
A one-stage immersion process in which 10 to 15 liters of purified water are added to 70 to 100 g of yeast and 20 to 30 g of citric acid to the entry made by the immigration process and aged at 25 to 30 ° C for 2 to 4 days;
After 1 step of immersion, 150 ~ 200kg of flour, 150 ~ 200kg of starch, 10 ~ 30kg of starch and 3 ~ 6kg of yeast are mixed with 500 ~ 550L of purified water and aged at 25 ~ 30 ℃ for 4 ~ 6 days A soaking process;
After 2 stages of immersion process, 900 ~ 1000L of fermentation aged 12 ~ 18% of alcohol and 10 ~ 15L of ginger was added and 240 ~ 250g of sweetener was added while adding 1400 ~ 1500L of purified water. A makeru process of making makgeolli;
&Lt; / RTI &gt;
An aging process for adding 300 to 400 g of aged corn, which is aged and pulverized in the above-mentioned process, is added;
Wherein the method further comprises the step of mixing the rice with the rice wine.
The method of claim 1,
The ripening wool is added to the ripening process;
Preparing the peeled corn by picking up the corn, removing the soil, removing the shell, and washing;
A slice cutting step of slicing the peeled peeled slices into 0.5 to 2 mm thick by the slurry preparation step;
A step of steam-heating the sliced slices cut by the slicing step at 150 to 200 ° C for 1 hour and then slowly cooling the sliced slices for 1 to 2 hours while aging in a short time;
A grinding step of grinding the cooled molten ugum after heating at the steaming stage into fine particles of 100 to 300 mesh;
The method of claim 1,
The method of claim 1,
The sweetener to be used in the process of preparation is prepared by pulverizing natural stevia leaf containing stevioside, which is a sweet substance, into powder, which is harmless than conventional artificial sweeteners, thereby increasing the sugar content. Way.

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